FRC: Ribeyes: bone-in or out? How thick? Tips/recipes?

C

colleenmomof2

Well-known member
I have the opportunity to buy bone-in ribeyes and wondered what you like? I know the butcher and she will cut/trim to my request. I'm thinking of having the bones cut off so steaks will grill easier but maybe I'm wrong about this. Grateful for your input - we haven't had a steak in several months smileys/wink.gif Colleen

 
Bone is delicious. If I get tonnes cut 2" it will serve two or three. Dear on both sides and finish

for very thick steaks.

 
For me, the best cut. I like them thick. But without bone, they are so open to elegant doctoring.

Green peppercorn sauce.

I might say that if they are for a dinner party, do without the bone because,I actually think that they are so magnificent, the bone just doesn't matter. I have obviously had some sublime experiences with them lately.

In fact, I asked the butcher today, when they were coming on sale again.

TOMORROW.

Yikes, I cannot save enough in time.

 
I have good luck with Costco boneless rib eye steaks. Delicious when grilled...

...and I do a couple of things.

Liberally salt (I usually use kosher salt) and pepper both sides. No need to do anything else to season (IMHO) as the meat is such good quality that you want it to shine without too much adornment.

Let the steaks sit out to bring them to room temperature.

I use my instant-read thermometer to check temp as I grill. I sear on both sides and shoot for 125 for rare, 135 for medium. Tent with foil for 10 minutes and serve.

M

 
More details, please?

I'm assuming you meant sear and finish in oven. I've always wondered why the oven? What temp? How long? will it still be rare or med-rare? Thanks.

 
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